North Texas GIG


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Black Bean Enchilada Pie with Tomato Salsa

Preheat Oven to 350

2 cans black beans (drained)

2 teaspoons olive oil

1 large onion chopped

3 garlic cloves, peeled and minced

1 ½ teaspoons chili powder

1 teaspoon ground cumin

2 large tomatoes, peeled, seeded and chopped (May substitute with canned diced tomatoes)

1 cup corn kernels

3 jalapeno chilies, seeded and chopped

¼ teaspoon salt

¼ teaspoon ground black pepper

12 corn tortillas

½ cup sour cream

½ cup grated cheese

Directions Coat a 10x10 inch baking dish with nonstick cooking spray. In a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and sauté for 3 minutes. Add the chili powder and cumin and sauté for 1 minute. Add half of the tomatoes and the corn, chilies, salt and pepper and simmer for 1 minute.  In a food processor with the metal blade, combine the beans and sour cream and process until smooth. Add to the frying pan and cook until the beans are warm, about 3 minutes. Start with 4 tortillas on bottom of baking pan, pour half of Black Bean mixture over tortillas, then add second layer of tortillas, then the rest of Bean mixture then top with layer of tortillas. Top with the remaining tomatoes and the cheese. Cover with aluminum foil and bake until the cheese melts, about 20 minutes.